Rolled flank steak with goat cheese, honey and walnuts
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3–4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/Plancha, kitchen twine , toothpicks
Ingredients
• 1 flank steak (approx. 600 g)
• some olive oil
• 1 tsp Magic Dust spice mix
For the filling:
• 100 g goat's cheese
• 2 tsp liquid honey
• 50 g walnuts
• 6 slices of bacon
• 8 sage leaves
• 1 pinch of black pepper
For the dressing:
• 2 tablespoons apple cider vinegar
• 1 tbsp water
• 1 tsp mustard
• ½ tsp honey
• 3 tbsp sunflower oil
• Salt and pepper
For the salad:
• 100 g lamb's lettuce
• 100 g cherry tomatoes
• Sage leaves and walnuts
for serving
preparation
➊ Preheat the grill to a medium heat, ideally with a plancha, alternatively you can prepare the food on the grill grate.
Take the flank steak out of the refrigerator and pat dry.
For the filling, mix the goat's cheese and honey well in a bowl and season with black pepper. Roughly chop the walnuts and set aside.
➋ Brush the flank steak thinly with a little olive oil on both sides. Spread Magic Dust on the side that will be rolled up later and spread the goat's cheese on top. Sprinkle with walnuts and cover with bacon slices and sage leaves. Roll up the flank steak across the grain and secure with string or a toothpick.
➌ Sear the roll on all sides at around 180 °C and then cook in the indirect area until it reaches the desired core temperature, which is around 60 °C (medium), depending on the thickness.
In the meantime, clean the salad and prepare the dressing. A screw-top jar is perfect for this. Put the vinegar, water, mustard, honey, salt and pepper in the screw-top jar and shake well with the lid closed. Finally, add the oil and shake vigorously again.
➍ Just before the flank steak roll has reached the desired core temperature, drizzle some dressing over it and then allow it to rest. Briefly braise the cherry tomatoes in the residual heat on the plancha.
Marinate the lamb's lettuce with the dressing and arrange on a plate. Remove the string/toothpicks from the flank steak roll and cut the meat against the grain into slices about 1.5 cm thick. Add to the salad along with the cherry tomatoes and sprinkle with walnuts and sage leaves.
Recipe by Tina Becher
Christina (Tina) Becher, whose blog is "Farbbechers Cuisine", is a trained cook and business economist - and is extremely successful as a food stylist, content creator and presenter in the food scene. The creative Cologne native loves everything "that has something to do with food."
Recipe from FIRE&FOOD issue 04/23